Thai Red Curry Shrimp Noodle Bowls

Succulent shrimp and fresh vegetables in a vibrant Thai red curry coconut sauce, served over quick-cooking noodles for an interactive and flavorful bowl.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5.5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $4.26/serving

Dietary

• Gluten-Free
• Nut-Free
• Dairy-Free
• Egg-Free
• Low-Sugar
• Low-Fat

Tags

• quick
• spicy
• savory
• fresh
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (peeled and deveined)
• 1 red bell pepper (medium, thinly sliced)
• 1 cup snap peas
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon red curry paste
• 13.5 ounce coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 6 ounce rice vermicelli noodles
• 0.25 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
2. Add the sliced red bell pepper, snap peas, minced garlic, and grated fresh ginger to the same pot. Sauté for 3-4 minutes until vegetables are slightly tender-crisp.
3. Stir in the red curry paste and cook for 1 minute until fragrant.
4. Pour in the full-fat coconut milk, chicken broth, fish sauce, and brown sugar. Bring the sauce to a simmer, then reduce heat to low and cook for 5 minutes.
5. Meanwhile, prepare the quick-cooking rice vermicelli or ramen noodles according to package directions.
6. Add the cooked shrimp back to the curry sauce and heat through for 1-2 minutes.
7. Divide the cooked noodles among serving bowls. Ladle the shrimp and vegetable curry over the noodles. Garnish with chopped fresh cilantro and a lime wedge.

Notes

To make this dish even faster, use a bag of frozen stir-fry vegetables, eliminating chopping time. You can also vary the vegetables based on what you have on hand.

Nutrition (per serving)

• Calories: 303
• Protein: 14.2 g
• Carbohydrates: 33.2 g
• Fat: 13.1 g
• Fiber: 1.9 g
• Sodium: 903 mg
• Saturated Fat: 9.1 g
• Sugar: 3.9 g
• Cholesterol: 91 mg